Black Bean & Sweet Potato Chili with Florida Orange Juice

Developed and made by @DomesticGeek1, this chili is nutritious, easy to store in the freezer, and to share a little warmth and joy at dinner with the family.


  • 1 cup Florida Orange Juice
  • 1 tbsp oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 garlic clove, minced
  • 1 chipotle pepper in adobo sauce, minced
  • 2 tbsp chili powder
  • 2 sweet potatoes, peeled and chopped
  • 2 14-oz cans black beans, drained and rinsed
  • 1 14-oz can fire-roasted diced tomatoes
  • 1 14-oz can tomato sauce
  • 1 cup chicken or vegetable broth
  • ¼ cup sour cream, for garnish
  • 1 avocado, sliced, for garnish
  • fresh cilantro, for garnish


  1. In a large Dutch oven or soup pot, heat the oil over medium-high heat.
  2. Add the onion and bell pepper and cook for 2 to 3 minutes. Add the garlic, chipotle pepper, and chili powder and cook, stirring constantly, for another minute.
  3. Add the sweet potatoes, black beans, diced tomatoes, tomato sauce, Florida Orange Juice, and broth. Stir to combine.
  4. Bring the mixture to a boil, and then reduce the heat to medium-low and simmer for 20 to 30 minutes.
  5. Serve immediately topped with sour cream, avocado, and cilantro. Or store it in the refrigerator for up to three days or in the freezer for up to six months.